BAKED FRITTATA
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8 eggs 2 leeks 1 lb mushrooms 1 cup grated parmesan 1/2 cup heavy cream 2-3 garlic cloves 1 tbsp of chopped thyme
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DIRECTIONS
- Preheat oven to 400°F.
- Chop the leeks and mushrooms finely.
- Break the eggs into a large bowl. Add parmesan, cream, and S&P to taste. Whisk the eggs until smooth and set aside.
- Over medium high, heat a splash of olive oil in a cast iron or an oven proof skillet. Add chopped leeks. Sautee until fragrant and soft, about 3-4 min. Add chopped mushrooms and half of the chopped thyme, S&P to taste. Cook, stirring often, until mushrooms are reduced in half, about 3-4 min.
- Remove the skillet from heat. Pour the egg mixture over the leeks and mushrooms. Shake the skillet gently to ensure the veggies are evenly distributed. Sprinkle with remaining thyme and bake 15 to 20 minutes or until the eggs are set.
- Once done, slice the frittata. Place the slice onto a plate, garnish to taste with some hot sauce and fresh parmesan and enjoy!
